The Exquisite Taste of Persian Cuisine

Persian cuisine blends with Persian culture, deserves to be explored and is as old as the history of this nation. Persian food is delicate but truly sophisticated with very elaborate and rare spices and flavors. Unlike Indian or Arab food, Persian dishes are dietary, not very hot and most of them have a sweet and sour taste. Iranian cooking lives in the Persian literature and in the empire’s history. Persian restaurants are really journeys into a world that combines innovation with the defining elements of the ancient empire with luring scents of cinnamon, saffron, roses and rare spices. Persian recipes vary in ingredients and ways of cooking, from the sweet taste to sour and spicy. Most dishes are based on rice, Persian dry rice which is white, very fragrant and with a long grain, served with various meats, greens and vegetables. In Persian tradition, guests are usually served with tea and fruit before meals. A significant example of an extraordinary dish is the khoresht stew.

The khoresht stew is a refined, delicate and complex taste. It is a combination of meat, vegetables, nuts, seeds of various kinds, seasoned with aromatic herbs and spices. The method of preparation requires a very flavorful cooking technique. For this recipe to be a success you have to use as little water as possible and carefully sauté the meat and onions. Use considerable amounts of nuts, meat and pomegranate syrup and the most important thing is that you have to give it time to cook slowly on low heat for a longer period of time. Locals from the Province of Gilan on the Caspian Sea Coast cook it with duck meat. The khoresht is to be enjoyed when outside is still a little cold. Persians divide their recipes in hot dishes for the winter and cooling recipes for the summers.

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